One of my shortcomings as a cook is I don’t make breakfast often enough. Some mornings I will even resort to eating curry, pizza, shrimp, whatever was on the menu last night. So, when I found myself with the opportunity to cook breakfast for a friend on Sunday, the obvious choices in some of my oldest and favorite cookbooks remained untried. Today, I cooked a simple omelette that has been staring at me since my very first serious cookbook: Plenty. Being my 86th of 128 in the book, there aren’t too many recipes left that are easy or appealing to make, so this is indeed a treat! This was amazingly my first omelette (I even got my first large nonstick pan just to make this dish), so I was expecting to make a mistake or two. It turned out just fine in the end.

Notes: Start the heat medium-high, but then cut back to medium low to avoid burning while getting the egg to set. A little burning is ok; presentation will be better if you let most of the egg set. There is a pretty wide tolerance for the thickness of the omelette. Make sure you salt at the end, it will definitely need it. A small amount of hot sauce improves the dish in my opinion; however, it does overpower the saffron. Try it both ways and see what you like.

Overall, this was an impressive-looking vegetarian omelette. The flavor was a bit less impressive, in my opinion.

Joe’s Rating: 5.5

Difficulty Rating: 4